all-purpose flour to coat
16 large shrimp, peeled and deveined (about 20, pound size)
3 tablespoons clarified butter
2 tablespoons green pepper corns
3/8 cup Pernod
1 cup of sour cream
1 cup of heavy cream
salt and pepper to taste
½ pound spinach
angel-hair pasta, cooked al dente, rinsed in cold water, drained well, tossed with 1 tablespoon extra virgin olive oil
and reserved (about 8 cups)
4 tablespoons scallions (green part only), diced
Lightly coat the shrimp with flour and reserve.
In a skillet over medium high heat, add the clarified butter.
When the butter is hot, add the peppercorns and bruise slightly with the back of a heavy spoon.
Add the shrimp and cook with stirring until the shrimp turn pink (about two minutes). Add the Pernod and mix well.
Heat with constant stirring to boil off the alcohol (about three minutes).
To a bowl, add the sour cream and heavy cream and whisk until smooth.
Add the cream mixture to the skillet and mix well.
Bring the sauce to a boil and simmer for one minute and season with salt and pepper.
Add in the angel hair pasta and toss it well to evenly coat and heat the pasta.
Add the scallions to the pasta dish and toss to combine.
Divide evenly in the center of 4 warmed plates and serve immediately. You may garnish with chopped, peeled and seeded fresh tomatoes.